🔗 Share this article Enjoy These Triple Mediterranean Croquette Creations Leek Croquettes Small crispy patties, commonly referred to as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes offer a delicious combination of rich minced beef with the subtle, sweetly mild taste of tender leeks, making them utterly crave-worthy. Yields 12 4 leeks 250g minced beef 2 large eggs 1 tbsp matzo meal 1 tbsp chopped dill, finely chopped 1 tbsp fresh parsley, minced ½ tsp mild paprika Olive oil, for pan-frying Fresh lemon wedges, to garnish Wash the leeks well and trim off the base and most of the green tops. Slice in half lengthways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until cooked through. Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with pepper and salt. Combine thoroughly using your hands then shape a couple of spoonfuls into a ball, shaping a bit. Put on a plate and proceed for the remaining of the preparation. Heat oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the finished croquettes to a dish covered with kitchen paper and permit to cool. Offer with lemon slices. Spinach Croquettes These spinach with cheese croquettes are a true pleasure. The golden outside opens up to a soft interior. The fresh spinach imparts a fresh, somewhat green note, while the grated cheese offers a deep, umami smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you wish. Makes 16–18 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge) 3 tbsp extra virgin oil 1 large onion, finely diced 2 garlic cloves, minced 100g kefalotyri, grated 80g ricotta ½ tsp nutmeg spice ½ tsp sweet paprika 120g breadcrumbs (1 and ¼ cups), additional if needed 3 fresh eggs Oil for frying (or use vegetable oil) Lemon slices, to garnish If using leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and reserve. For previously frozen spinach, carefully press out extra water. Warm the olive oil in a frying pan over a moderate heat and cook the onion and garlic cloves until tender, about a few minutes. Take off the stove. Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the dough seems too loose, add some more breading. By hand, mold the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a tray lined with wax paper. Wrap and cool for at least 60 minutes. In a large frying pan over medium flame, preheat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden everywhere, then place on absorbent paper. Offer with fresh lemon. Lentil Croquettes With their golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious bite or meal. Makes 12 45g dried brown lentils (¼ cup) 90g bulgur wheat (0.5 cup) 125ml oil (0.5 cup) 1 onion, finely diced 1 tsp cumin spice 1 tbsp fresh mint, minced 1 tbsp flat-leaf parsley, minced 1 large egg Seasoning, to preference Greek yoghurt and fresh lemon, to serve Put the lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the legumes submerged if needed. Stir in the cracked wheat and keep cooking until softened. Drain the ingredients completely and set aside in a bowl. Heat 50% of the